Chinese Style Mango Chicken Stir Fry

Chinese Style Mango Chicken Stir Fry

Introduction

Chinese Style Mango Chicken Stir Fry is a vibrant and flavorful dish that blends the sweetness of ripe mangoes with savory stir-fried chicken and vegetables. The dish is a perfect example of the balance of sweet, savory, and slightly tangy flavors that define much of Chinese cuisine, particularly in more contemporary fusion dishes. The tender chicken, crisp vegetables, and juicy mango create a delicious contrast, making it a refreshing and satisfying meal. It’s quick, colorful, and easy to prepare, making it an excellent choice for a weeknight dinner or special occasion.

The History of Ingredients

The combination of fruit and savory ingredients is common in Chinese cuisine, especially in dishes from Guangdong (Cantonese) cuisine, where sweet-and-sour flavors are celebrated. While mangoes are not native to China, they are popular in many tropical regions, and the fruit has become a common ingredient in modern Chinese-inspired dishes. This dish, specifically a mango stir fry, likely emerged as part of the fusion trend that blends traditional Chinese techniques with ingredients from around the world, especially during the rise of global Chinese cuisine in Western countries.

Mangoes are native to South Asia but are now cultivated in tropical and subtropical regions worldwide, and their natural sweetness and juiciness make them a great match for stir-fries and savory dishes.

Breakdown of Ingredients

1. Chicken: Typically, boneless, skinless chicken breasts or thighs are used in this dish. The chicken is sliced thinly to ensure quick and even cooking.
2. Mango: A ripe mango provides the dish’s signature sweetness and a juicy burst of flavor. It also adds a tropical flair to the stir-fry.
3. Bell Peppers: Red, green, or yellow bell peppers add color, crunch, and mild sweetness to the stir-fry.
4. Onion: Sliced onions provide savory flavor and a bit of bite to balance the sweetness of the mango.
5. Garlic: Fresh garlic adds a strong aromatic component that complements the other ingredients.
6. Ginger: Fresh ginger adds a warm, slightly spicy kick to the dish, typical of many Chinese stir-fries.
7. Soy Sauce: A staple in Chinese cuisine, soy sauce provides the salty, umami flavor that balances the sweetness of the mango.
8. Oyster Sauce: This thick, flavorful sauce adds depth and richness to the stir-fry.
9. Rice Vinegar or Lime Juice: Adds acidity and helps balance the sweetness of the mango.
10. Sesame Oil: A small amount of sesame oil adds a nutty aroma and flavor typical of Chinese stir-fries.
11. Cornstarch: Used to thicken the sauce slightly and give it a silky texture.
12. Green Onions: Used as a garnish for a fresh, mild onion flavor and color.

Step-by-Step Recipe

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 ripe mango, peeled and diced
• 1 bell pepper (red, yellow, or green), sliced into strips
• 1/2 onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar (or lime juice)
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch (optional, for thickening the sauce)
• 1/2 cup water or chicken broth (for the sauce)
• 2 green onions, sliced for garnish
• 2 tablespoons vegetable oil (for stir-frying)

Instructions:

1. Prepare the Chicken:
   • Slice the chicken breasts into thin strips. Season with a pinch of salt and pepper.
2. Prepare the Sauce:
   • In a small bowl, mix together the soy sauce, oyster sauce, rice vinegar (or lime juice), sesame oil, and water or chicken broth. If you want a thicker sauce, dissolve the cornstarch in a little bit of water and add it to the sauce mixture. Set aside.
3. Cook the Chicken:
   • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken and stir-fry for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. Cook the Vegetables:
   • In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced bell pepper, onion, garlic, and ginger. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp.
5. Add the Mango:
   • Add the diced mango to the skillet and stir gently to combine. Cook for an additional 2 minutes, allowing the mango to warm through but not break down too much.
6. Combine Chicken and Sauce:
   • Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables, stirring to coat evenly. Allow the sauce to simmer for 2-3 minutes, thickening slightly if using cornstarch.
7. Garnish and Serve:
   • Remove the stir-fry from heat. Garnish with sliced green onions and serve immediately over steamed rice, noodles, or on its own.

Tips for the Perfect Mango Chicken Stir Fry:

• Use a ripe mango: Choose a mango that is ripe but not overripe. A ripe mango should yield slightly when pressed but still maintain its shape in the stir-fry.
• Quick cooking: Stir-frying is a quick process, so have all your ingredients prepped and ready before you start cooking.
• Adjust sweetness and acidity: If you prefer a sweeter dish, add a bit more mango or a teaspoon of honey. If you like it tangier, increase the rice vinegar or lime juice.
• High heat: Stir-fry at a high heat for the best texture and flavor. Don’t overcrowd the pan to ensure everything cooks evenly.
• Serve with sides: For an authentic experience, serve this dish with steamed jasmine rice, fried rice, or stir-fried noodles.

Variations and Customizations:

• Vegetarian Version: Swap out the chicken for tofu or tempeh. Press tofu to remove excess moisture before stir-frying for a crispy texture.
• Add more vegetables: For extra crunch and color, try adding snow peas, carrots, or broccoli to the stir-fry.
• Spicy Mango Chicken: Add a bit of heat by incorporating chili paste, sliced jalapeños, or red pepper flakes into the sauce.
• Cashews or Almonds: Add a handful of roasted cashews or almonds for an added crunch and nutty flavor.
• Use other fruits: If you don’t have mango, you can substitute with pineapple or papaya for a similar sweet and tropical flavor.

Health Considerations and Nutritional Value:

Mango Chicken Stir Fry is a relatively healthy dish, packed with protein from the chicken and vitamins from the vegetables and mango. However, the amount of oil used for stir-frying can add to the calorie content. To make the dish lighter, consider using less oil or opting for a non-stick pan for stir-frying.

Here’s an estimated nutritional breakdown for one serving (based on 4 servings):

• Calories: 300-350 kcal
• Protein: 30-35g
• Carbohydrates: 30-35g (from the mango and vegetables)
• Fat: 12-15g (from the oil and sesame oil)
• Fiber: 3-4g (from the mango and vegetables)
• Sugar: 15-20g (natural sugars from the mango)

FAQ

1. Can I use frozen mango? Yes, frozen mango can be used, but make sure it’s thawed and drained before adding it to the stir-fry to avoid excess moisture.
2. Can I make this dish spicy? Absolutely! Add chili paste, sliced fresh chilies, or red pepper flakes to the sauce for a spicy kick.
3. Can I make this ahead of time? While stir-fries are best served fresh, you can prepare the chicken and sauce ahead of time and store them separately in the refrigerator for up to 2 days. When ready to serve, stir-fry the vegetables, heat the chicken, and combine.
4. Can I use other types of chicken? Yes, you can use chicken thighs instead of breasts for a juicier, more flavorful option. Just make sure they are boneless and skinless for easier cooking.
5. Can I make this dish gluten-free? Yes, simply use gluten-free soy sauce or tamari, and ensure that your oyster sauce is gluten-free. You can also thicken the sauce with a gluten-free flour or cornstarch.

This dish is a perfect balance of sweet, savory, and tangy, and offers an easy way to enjoy tropical flavors with a Chinese twist!

Chinese Style Mango Chicken Stir Fry

Chinese Style Mango Chicken Stir Fry is a vibrant and flavorful dish that blends the sweetness of ripe mangoes with savory stir-fried chicken and vegetables. The dish is a perfect example of the balance of sweet, savory, and slightly tangy flavors that define much of Chinese cuisine, particularly in more contemporary fusion dishes. The tender chicken, crisp vegetables, and juicy mango create a delicious contrast, making it a refreshing and satisfying meal. It's quick, colorful, and easy to prepare, making it an excellent choice for a weeknight dinner or special occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Ingredients

  

• For Frying The Chicken
• 1 pound skinless boneless chicken breasts or thighs 500 g
• ¼ cup cornstarch
• ¼ cup all-purpose flour
• 1 teaspoon ginger garlic paste
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• any neutral flavored oil for frying
• For The Curry
• 3 tablespoons cooking oil
• 2 tablespoons chopped garlic
• 2-3 green chilies chopped
• 1 large onion cut into 1-inch cubes
• 1 cup cubed bell peppers 1-inch cubes
• 2 tablespoons dark soy sauce
• 4 tablespoons sweet chili sauce
• 2 tablespoons red chili paste
• 2 tablespoons tomato ketchup
• 1 tablespoon rice vinegar
• ½ teaspoon salt or to taste
• ½ teaspoon ground black pepper
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup peeled and cubed ripe mangoes
• chopped spring onion greens to garnish

Instructions

 

• Fry The Chicken
• Wash the chicken and pat it dry using paper tissues.
• Cut into small bite-size cubes.
• Add cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper powder, to a medium-sized mixing bowl and mix well.
• Add the cubed chicken pieces to the bowl and coat them nicely with the flour mixture.
• Heat oil for frying in a pan over high heat.
• Once the oil is hot, drop ½ of the chicken pieces in the hot oil and fry until crisp and golden brown from the outside.
• Drain and keep aside.
• Fry the remaining chicken. Drain and keep aside.
• Make The Sauce
• Heat oil in a wok over high heat.
• Once the oil is hot, add garlic and green chilies and fry for 3-4 seconds.
• Add onion and bell peppers and cook for a minute.
• Now add dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper powder, to the wok and mix well.
• Mix cornstarch in water to make a slurry and add the slurry to the wok.
• Cook for a minute or till the sauce thicken and the cornstarch is cooked. Add more water if required.
• Add the fried chicken and mango pieces to the wok and mix well.
• Garnish with chopped green onions and serve immediately.

Notes

If you want extra crispy chicken, then you can double-fry it. Fry the chicken once until lightly browned and cooked. Drain it on a plate. Now heat the oil until it is very hot. Drop the fried chicken in batches and fry on high heat until nicely browned and super crispy.

 

Instead of deep-frying, you can either bake the chicken or air fry it. To bake, line the coated chicken in a single layer on a large baking tray and spray with oil. Bake for 20-30 minutes at 360°F until the chicken is browned.